Step aside, Mr. Broccoliandcheesequinoaquiches.
There's a new quiche in town. And I don't want to cause any drama, but these bad boys juuuuust might be better than you. Ouch.
Now don't get me wrong-- the combination of buttery broccoli, freshly grated cheddar and browned onions with the sneaky superfood quinoa is definitley delicious. I had three for breakfast every day until they were gone. Tears may or may not have been shed.
As soon as I made the broccoli cheese ones, I knew I would want to make about a hundred variations, give or take. Greek food is very close to my heart. No, I'm not Greek. While we're on the subject, nor am I Arabic, Italian, Mexican, Indian and any other ethnicity that I've been mistaken for. Even though I'm not Greek and I can't spell the word Mediterranean without going to Microsoft Word to type it out and spell check it fist, it's by far my favorite cuisine. If there is a Greek salad, Greek pizza, or Greek sampler platter on the menu, there is a more than good chance I'll order it. Same goes for anything involving hummus, baba ganoush, tabouli and falaffel. Aladdins and Mazzah are a couple favorites. Moral of the story: If it has feta, kalamata olives, tomatoes, cucumbers, red onions and spinach, I'm IN. ALL IN.
P.S. If you are at work, do not click on the Aladdin's link. It will play an awkwardly loud ethnic tune that will overide your Pandora and make everyone stare at you.
The debacle is that you can't really have Greek salad for breakfast.
Have you ever tried Trader Joe's feta with Italian herbs? SURPRISE...It's amazing. Greek AND Italian...aren't we so diverse today?
These perfectly eggy, dare-I-say-MOIST, muffiny, vegified quiches of Greek heaven are one of those recipes that you need to make ASAP.
Just under 90 calories a pop? Check.
Utterly delicious? Check PLUS.
Greek Mini Crustless Quiches
- ½ large onion, diced
- 1 tsp oil
- 2 cloves of garlic, minced
- 2 packed cups of fresh spinach, roughly chopped
- 5 eggs
- ½ cup milk (I used soymilk)
- ¾ cup feta cheese
- 12 kalamata olives, chopped
- ½ cup tomatoes, diced
- ¾ tsp salt
- pepper to taste
- cooking spray
- Pre-heat oven to 350 degrees. Spray a muffin tin liberally with cooking spray.
- In a large pan over medium heat, sautee onion in a bit of oil for 5-7 minutes.
- Add garlic and spinach and sautee for a couple minutes or until the spinach is wilted. It will look like a giant mound of spinach but it'll shrink down to nothing. Remove pan from heat.
- In a large bowl, whisk together eggs and milk.
- Add in cheese, olives, tomatoes, salt and pepper. Stir in onion-spinach mixture.
- Pour into muffin tin using a ¼ cup measure.
- Bake for 25 minutes.
- Remove from oven, allow to cool for a bit, and devour.
Is it weird that I actually think these are ridiculously good-looking?
Nahhh, it's normal.
* * *
In the news: Multiple brands of peanut and almond butter have been recalled due to a Salmonella outbreak. Check your cabinets and get the full list of contaminated brands here!
How would you suggest reheating these after being in the fridge? I don't need to freeze them because I will be taking them to a shower the next day.
If cooked with olives can they be frozen?
Yes should still be good! 🙂
Amanda Thomas says
These are adorable! I finally made them tonight for the next couple of days. I omitted the olives though. I had to taste one! Delicious! Thanks Alexis!
Aren't they cute?? You always have to taste at least one!
Amanda Thomas says
yes! They are cute! I brought them to work and had a coworker try them. They're awesome!
jessie passaro says
hi alexis!! i've of course been keeping up with your blog religiously (you can probably tell from my instagrams).. and i want to make these!! however i only have already liquid egg whites.. any suggestions on how i should change the recipe? ALSO.. i bought pumpkin cream cheese from trader joes tonight IT IS TO DIE FOR.
Ahhh I must try that cream cheese! They also have a new pumpkin soup and pumpkin granola that look awesome!
About the liquid egg whites--I/4 cup of liquid egg whites is equal 1 egg. So for 5 eggs, I would try 1 and 1/4 cup of egg whites. You may want to add a bit of oil to make up for the yolks. You also may want to adjust the cooking time because they'll probably firm up faster! And I'm not sure about this but I'm guessing you'll get a smaller yield. Let me know how they turn out!
Matt @ The Athlete's Plate says
Minus the olives please!
Haha there's lots of olive haters out there!
These look amazing! I am a graduate student with long hours at school, and these would be great to take with me!
Exactly! I put three in a plastic baggie and stick it in my lunchbox and night for the tomorrow's breakfast. Under 300 cals too 🙂